Recipe: Plant Based Berry Chia Pudding Pots

Creamy, fruity, and bursting with goodness, these chia pudding pots are a nourishing, no-fuss snack your little ones (and you!) will actually look forward to. Snack time just got a whole lot prettier and more nutritious. These Berry Chia Pudding Pots are rich in fibre, plant-based omega-3s, and natural sweetness, making them the ultimate kid-friendly snack or breakfast option. With only a handful of ingredients and endless topping options, they’re perfect to prep ahead for the week and customise to suit even the pickiest eaters.


Ingredients:
For the pudding base (makes 3–4 small pots):
¼ cup chia seeds
1 cup unsweetened plant milk (coconut, oat, almond or soy)
1–2 teaspoons maple syrup or rice malt syrup (adjust to taste)
½ teaspoon vanilla extract (optional)

For the berry compote or swirl:
1 cup frozen mixed berries (blueberries, raspberries, strawberries)
1 teaspoon maple syrup
Optional: 1–2 teaspoons chia seeds (to thicken)

Toppings:
Fresh berries
Coconut yoghurt
Granola or seeds
Shredded coconut or cacao nibs

Method:
1. Make the chia pudding:
In a jar or bowl, whisk together chia seeds, plant milk, maple syrup, and vanilla. Stir well, then let sit for 5 minutes. Stir again to prevent clumping. Cover and refrigerate for at least 3 hours (or overnight) until thickened.

2. Make the berry compote:
In a small saucepan over low heat, warm the frozen berries with maple syrup until soft and syrupy (about 5–7 minutes). Mash gently with the back of a spoon. Optional: stir in extra chia seeds and let sit to thicken.

3. Assemble the pots:
Layer chia pudding and berry compote in small jars or containers. Top with coconut yoghurt, fresh fruit, and your favourite extras.

*Store in sealed jars or containers in the fridge for up to 4–5 days. Great for prepping ahead for lunchboxes or afternoon snacks.